This healthy salmon recipe is incredibly healthy and only takes 15 minutes. Pair with whhatever fruit and veg you have for a light and hearty lunch.

I’ve been trying to eat a bit healthier since I came back from Spain. At the same time, I don’t want to spend all my time thinking about healthy alternatives and I still want to make sure that I’m not hungry.

This salmon salad came to me because I had one last piece of salmon left in the fridge and loads and loads of fruit and veg. If you don’t have any salmon, this salad would make the perfect side salad without it, and that would make it vegan (if you swap the honey out if you choose not to eat that). For example, I’m eating the salad (minus the salmon) tonight with pork steak and chips! We love versatility.

There’s nothing else to say: this recipe is healthy, hearty and really, really easy. I hope you enjoy!

How to make a salmon salad

Servings: 1

Preperation time: 5 mins

Cooking time: 15 mins

Ingredients

• 1 salmon fillet
• Salt and pepper
• Garlic granules
• Dill
• 2 tsp mustard
• 1 tbsp honey
• 1 garlic clove
• 1 tbsp cider vinegar/white wine vinegar
• 3-4 tbsps oil
• Fruit and veg of your choice: I used avocado, onion, pepper, tomato and cucumber

Healthy salmon salad recipe

1. Set the oven to 180 degrees C. Place the salmon in a piece of foil and season with salt, pepper, garlic granules and dill. Wrap the foil up and place the salmon in the oven. Cook for 12 minutes or until the salmon is cooked all the way through.
2. Place the mustard, honey, chopped garlic clove, cider viengar and oil into a jar. Using a stick blender, mix everything together and season. If you are using a whisk, leave the oil out and mix everything together. Then, slowly whish the oil in. Add salt and pepper, plus any other seasonings you like (I added dill). Add a little mayonaise if it is too strong.
3. Chop up your salad into small, bitesize pieces.
4. Take the salmon out of the oven and chop into small flakes. Add to the salad.
5. Mix together with the dressing (add as much as you like) and serve.

Tip: if you don’t have salmon, tuna would work well with this recipe!

Don’t use all the dressing at once, it makes more than one portion. Keep in the fridge for a couple of days and enjoy!